Bringing you delicious traditional bakes with a twist!

Lemon Drizzle Mini Loaves

As some of you may already know, I have given up chocolate for lent…absolute nightmare. I’ve been dreaming about the stuff; chocolate bars, cake, biscuits, brownies and even hot chocolate!
The reason for this terrible decision was because I was becoming chocolate obsessed, I literally couldn’t go a day without having something chocolatey. So I thought why not test myself and give it up all together?
I am telling you this because all this no chocolate malarkey means fresh new fruity recipes. Like this one for example, exceptionally light zesty sponge topped with a sharp sweet drizzle and finished with (ever so easy to make) lemon curls. Very refreshing and very easy to make.

Preheat the oven to 160°C and grease a mini loaf cake tin with a little butter.

To make the lemon sponge, first cream together the Stork and caste sugar until fluffy and light. Slowly pour in the beaten eggs along with 2 tbsp of flour (to stop the mixture curdling) and mix.

Now add the remaining flour, milk and lemon zest and fold the mixture together until fully combined. Evenly divide the cake mix between your cake tin and bake in the oven for 20-25 minutes, or until a skewer inserted in the centre of one of the cakes comes out clean.

Leave the cakes to cool for 5 minutes before removing them from the cake tin. Next, mix together the icing sugar and lemon juice until a thick pouring consistency is reached. Spoon the drizzle over the cakes whilst they are still warm.